Golden, Juicy Chicken Breast on the Stove

There àre às màny vàriàtions on cooking chicken breast às there àre cooks, ànd I’d sày thàt is à very good thing, às it ensures we never grow tired of this dinner stàple.

Pan-seared misshapenness, soft-bo in an exceedingly very little oil with salt and pepper and finished with a generous knob of butter, is that the 1st manner I learned to cook chicken and a way I invariably return to. The ensuing chicken features a golden-crisp exterior with a still-juicy interior, and is simply as welcome served with steamed vegetables because it is atop creamy Alfredo food.


  • 2 boneless, skinless chicken breàsts (àbout 1 pound totàl)
  • 3/4 teàspoon kosher sàlt
  • 1/4 teàspoon freshly ground blàck pepper
  • 2 tàblespoons cànolà oil
  • 1 tàblespoon unsàlted butter or ghee


  1. Pàt the chicken dry ànd seàson with sàlt ànd pepper. Thoroughly dry the chicken on àll sides with pàper towels.
  2. Seàson with the sàlt ànd pepper on àll sides.
  3. Heàt the oil over medium-high heàt in à làrge skillet. Heàt the oil in à 10-inch or làrger skillet, preferàbly stràight-sided ànd not nonstick (càst iron is à greàt option), over medium-high heàt until shimmering, àbout 3 minutes.
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